Common use of Kitchen Equipment Clause in Contracts

Kitchen Equipment. It is a requirement of this Insurance that where cooking equipment is used at the Business Premises 1 all cooking equipment is operated and serviced in accordance with the manufacturer’s instructions 2 all cooking equipment is not left unattended whilst the heat source is operating and the power or fuel supply to such equipment is shut off outside working hours 3 all fat frying ranges are equipped with cooking thermostats arranged to prevent the temperature of fat rising above 205 degrees centigrade or the manufacturer’s recommended temperature and such thermostats are serviced at least once in every 12 month period 4 all cooking equipment hoods grease traps filters and other grease removal devices are cleaned at least monthly 5 all extract ducting is inspected and cleaned at least annually by professional contractors with a report issued and kept available for inspection 6 a minimum of one Class F fire extinguisher conforming to BS7937 and a fire blanket conforming to BS EN 1869 is located in each cooking area. Failure to comply with any of these requirements may result in Us not paying Your Property Damage claim. THIS INSURANCE ONLY APPLIES WHERE SHOWN AS INCLUDED IN THE SCHEDULE Deterioration of Stock Insurance What is covered What is not covered 1 Damage that occurs as a result of deterioration or putrefaction of Stock in the Cold Chamber of any refrigeration unit while at the Premises